Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomoto sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees for 45 minutes. Summer squash can be substituted or used with eggplant. Makes 4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition